Shrimp & Corn Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 264.4
- Total Fat: 3.8 g
- Cholesterol: 71.5 mg
- Sodium: 543.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.0 g
- Protein: 17.4 g
View full nutritional breakdown of Shrimp & Corn Chowder calories by ingredient
Introduction
A concoction I created in 2008 during the first Monday Night Football Game. A concoction I created in 2008 during the first Monday Night Football Game.Number of Servings: 6
Ingredients
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Butter; 1 tbsp
Onion; 1 medium- diced
Reduced Sodium Chicken Stock; 1 can
Red Potatoes; 4 medium-cubed
Creamed Corn; 1 can
Sweet Corn; 2 cups - frozen or fresh
Black Pepper; 3 tbsp freshly ground
Sea Salt: 1 tsp freshly ground
Frozen Shrimp; 1 lb. thawed (peeled & veined)
Mild Green Chili Peppers; 1 can- diced
Crushed Red Pepper - 1 tbsp
Directions
Melt butter over medium heat and saute onions for 5-7 minutes until soft.
Add chicken stock and potatoes. Bring to a boil, reduce head to Medium-Low and simmer for 15 minutes, partially covered. While simmering, thaw frozen shrimp under cold running water until fully thawed and remove tails . When 15 minutes is up, add shrimp to pot simmer for 4-5 minutes partially covered.
Add remaining ingredients. Simmer for 4-5 minutes until heated through. Serve immediately.
Makes 6 hearty servings.
Add chicken stock and potatoes. Bring to a boil, reduce head to Medium-Low and simmer for 15 minutes, partially covered. While simmering, thaw frozen shrimp under cold running water until fully thawed and remove tails . When 15 minutes is up, add shrimp to pot simmer for 4-5 minutes partially covered.
Add remaining ingredients. Simmer for 4-5 minutes until heated through. Serve immediately.
Makes 6 hearty servings.
Member Ratings For This Recipe
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ALASS3
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BLUDCHAK
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WAYLESS2
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RACHEL7293
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VICKERS08
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MOTIVATEDMOMMY
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COLLEENDOWELL
Has anyone REALLY tried this?? Common sense told me the TBSP of peppers should be TEASPOONS!!! I USED TEASPOONS AND IT WAS STILL HOT!!I also added garlic to the onion mix. I would make w/LESS fresh ground black (like 1 -2 tsp) and 1/2 tsp RED pepper, and we like it hot, & less salt, + thyme sprig - 9/17/08
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CAL680
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HERANOIR
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VICKYWICKY1
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HFEATHERINA
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GOBBLES523
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MYRANDAP
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DTONEY76
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JENNIFERLPRI
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MISTYJEAN10
A little spicy for my hubby, he had to put some crushed up saltines. I cut the black pepper down to just 1 tablespoon. My hubby and I will make it again but we will cut the crushed red pepper down. I will admit that a good thing about spicy food is that it takes you a really long time to eat it! - 9/22/08
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RENEEP07
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WHATSWITHINU
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FLORIDALARK
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EMBITTI
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KDAVID1971
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LISAAML
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MOMOF4GREATKIDS
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PATRIA1
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OUTOFIDEAS
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CARAVGHN
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HOLLYM48
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KARENINAS
I didn't add 3 TBSP of Black pepper, maybe one. I also didn't have the green chili peppers, but my son doesn't like super spicy food. I did have Jalapeno peppers! I diced them up and left out, and whoever wanted to add them could. I can see making this again, but maybe 1 cup of corn. Very Good! - 2/7/19
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LOVELY*LADY
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SUZANNE6567
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JENNIFERT1982
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BECKYWOLF2
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CD12875400
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KEELY75
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HALVGRIMR
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ESA8025
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MANDYTH
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CHYRL_C
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DELILAS
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CATHYEIMER
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STEPHANIEE1223
I really loved this recipe! I am such a fan of Corn chowder and love shrimp too! My husband likes a kick so I figured he'd like this one. (He did) I used only 1/2 can of chili's, no red pepper, and added 1/4 c of 1/2 and 1/2 to add a bit of cream. (He added more chili's and the red pepper) - 1/13/10
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ETHELMERZ
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MARSHAEST
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ROCKY227
a hearty chowder. Not a cream based chowder, which is good. A little spicy. I cut the black pepper down to less than a tsp; substituted 1 tbsp chili powder for the cracked red peper. Next time I make this, and there will be a next time, I'll use a tsp of chili powder and keep the green chilis. - 3/6/09
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FIT_ARTIST
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BNWOODY
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CANEY3
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C8KERS
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BRIDGETTELEA
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KIMBERLEIGH06
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SARAHMICH3113
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JOYCE-ANNE
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ZZMOYO
